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LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING Recipe

LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING Recipe
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★★★★★

5.2 from 21 reviews

This Lemon Blueberry Cake with Whipped Lemon Cream Frosting is a delightful and refreshing dessert featuring moist layers of lemon-infused cake studded with fresh blueberries, topped with a light and airy lemon cream frosting. Perfect for spring and summer gatherings, this cake combines bright citrus flavors with sweet berry notes for an irresistible treat.

Ingredients

Scale

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp lemon zest (about 2 lemons)
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
  • 1 tbsp flour (to toss blueberries)

Whipped Lemon Cream Frosting:

  • 1 ½ cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents throughout the cake.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3–4 minutes. This step aerates the batter, contributing to a tender crumb.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse the cake with bright citrus and fragrant notes.
  5. Combine Dry Ingredients and Buttermilk: Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing.
  6. Incorporate Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter to evenly distribute them without breaking the fruit.
  7. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans on a wire rack before removing and frosting.
  8. Prepare Whipped Lemon Cream Frosting: In a chilled bowl, beat the heavy whipping cream, powdered sugar, vanilla extract, fresh lemon juice, and lemon zest on medium-high speed until stiff peaks form. Be careful not to over-whip, which can cause the cream to become grainy.
  9. Assemble and Frost: Once the cakes are completely cooled, frost them with the whipped lemon cream frosting. Use extra blueberries, thin lemon slices, or edible flowers to garnish as desired.
  10. Serve: Serve the cake chilled or at room temperature for best flavor and texture.

Notes

  • For even cake layers, weigh the batter when dividing between pans.
  • Substitute cake flour for an even softer texture if desired.
  • Whip the frosting just until firm peaks form to avoid grainy texture.
  • The cake can be made a day ahead and stored in the refrigerator, covered tightly.
  • If using frozen blueberries, do not thaw before adding to the batter to prevent color bleed and mushiness.

Nutrition

Keywords: lemon blueberry cake, lemon cake, blueberry cake, whipped lemon cream frosting, summer cake, berry cake, citrus cake, light frosting, creamy frosting

Find it online: https://tastybella.com/lemon-blueberry-cake-with-whipped-lemon-cream-frosting-recipe/